Sea Salt Dark Chocolate Almond Bark Thins Recipe

If you love Bark Thins, you’ll adore this homemade version: dark chocolate almond with sea salt. It’s simple, quick, and yields about three times the amount of the store-bought bag for a fraction of the price.

I’m a sucker for sweet-and-salty combinations. Chocolate with nuts, pretzels, or crunchy salt is my go-to snack. If you enjoy chocolate bark—especially Bark Thins—you’ll love this homemade copycat. It’s inexpensive, rich in flavor, and easy to make at home.

Making bark at home means fresher ingredients, better texture, and a much more satisfying chocolate experience than many prepackaged versions. Plus, you get a larger yield for less money.

Why these homemade bark thins are better than the store bought:

1. They’re cheaper. This recipe costs roughly $5 to make, and it produces about three times the amount in a standard store-bought bag. That makes it a great value for a high-quality treat.
2. They taste better. Fresh almonds, rich dark chocolate, and a pinch of sea salt add up to a superior flavor and texture. Homemade bark is less dry and more indulgent than many commercial varieties.
3. They’re convenient for many home cooks. For people managing busy schedules or small children, it can be faster and easier to make this in your own kitchen than to run to the store. And if you already keep the ingredients on hand, it’s nearly instant gratification.

Ingredients you will need to make this recipe:

• Almonds: Use raw, unsalted almonds. Lightly toasting them will enhance the flavor, but if you use roasted almonds, choose unsalted to avoid an overly salty result.
• Sea salt: Adds a bright finishing contrast. If you prefer less salt, use half the amount and sprinkle more after chilling if needed.

Four ingredients—that’s all you need for this version, which makes it an easy snack to pull together when a chocolate craving strikes.

How to make these homemade Bark Thins:

• Crush the almonds. Place them in a sealed plastic bag and smash with a wooden spoon, rolling pin, or meat mallet until you have a mix of small crumbs and a few larger pieces for crunch.
• Melt the chocolate chips in a medium bowl. Microwave in 25-second bursts, stirring between intervals to avoid overheating. Stop heating when most chips are melted and stir until completely smooth. Alternatively, melt using a double boiler if you prefer.
• Stir the crushed almonds and vanilla into the melted chocolate, plus most of the sea salt (reserve a pinch for sprinkling).

• Line a 9×13-inch baking sheet with parchment paper. Pour the chocolate-almond mixture onto the sheet and spread it very thin and even with a spatula or the back of a spoon—thin is key for a bark-thin texture.
• Sprinkle the remaining sea salt on top, then place the tray in the freezer. Because the bark is thin, it sets quickly—about 30 minutes is usually enough.
• Break the set bark into pieces and store in the refrigerator or freezer. They can sit at room temperature for a short time, but chilling keeps them firm.

Pro-Tips and Recipe Notes:

• If your freezer shelf is crowded, divide the mixture across two trays or plates so it fits more easily.
• Don’t overheat the chocolate. Remove it from heat when most of the chips are melted and finish melting by stirring. Overcooked chocolate becomes stiff and grainy.
• Store the bark in the fridge or freezer for best texture. At room temperature it can soften.
• To keep this dairy-free, choose dairy-free dark chocolate chips.

Possible Substitutions and Variations:

This recipe is very flexible. A few ideas to customize your bark:

• Add 1/2–1 teaspoon espresso powder for a mocha note.
• Mix in about 1/3 cup shredded coconut for a tropical twist.
• Experiment with extracts—peppermint, coconut, or almond extract work well.
• Swap almonds for another nut or use seeds if preferred.
• For extra sweet-and-salty contrast, fold in crushed pretzels.

Try these other chocolate recipes you will love:

• 4 Ingredient Amaretto Truffle
• Peanut Butter Cup Truffles
• Dark Chocolate Irish Cream Mousse
• Peppermint Pretzel Bark
• Red Velvet Cheesecake Dip

DID YOU MAKE THIS RECIPE? LEAVE A COMMENT AND LET ME KNOW! I LOVE TO SEE YOUR RECIPES ON SOCIAL MEDIA—TAG @LEMONSANDZEST ON INSTAGRAM OR SHARE ON FACEBOOK.

Homemade Bark Thins

By: Lorie Yarro

If you love Bark Thins candy, you’ll enjoy this homemade dark chocolate almond bark with sea salt. Simple, flavorful, and economical.

Prep Time: 10 minutes

Chill: 30 minutes

Total Time: 10 minutes

Servings: 12

Ingredients

• 1 package dark chocolate chips (12 oz.)
• 1/2 tsp vanilla extract
• 1 cup almonds
• 1/2 tsp sea salt

Instructions

• Place almonds in a sealed plastic bag and crush until you have a mix of small crumbs and some larger pieces.
• Set the almonds aside.
• Melt the chocolate in a microwave-safe bowl in 25-second intervals, stirring between each, until smooth. Avoid overheating.
• Stir in the crushed almonds, vanilla, and most of the sea salt, reserving a pinch for topping.
• Line a 9×13-inch baking sheet with parchment. Spread the mixture thinly and evenly over the sheet and sprinkle with the remaining sea salt.
• Chill in the freezer for about 30 minutes, until set.
• Break into pieces and store in the refrigerator or freezer.

Notes

• If freezer space is limited, spread the mixture across two trays or plates.
• Remove chocolate from heat when almost melted and finish by stirring to prevent scalding.
• Store chilled for best texture; room temperature may cause softening.

Nutrition

Calories: 222 kcal,
Carbohydrates: 19 g,
Protein: 5 g,
Fat: 15 g,
Saturated Fat: 9 g,
Cholesterol: 1 mg,
Sodium: 127 mg,
Potassium: 263 mg,
Fiber: 3 g,
Sugar: 10 g

Nutrition information is an approximation.